Lunch

Fresh sourdough or rye baguette with butter and olive oil.

Smoky chowder with sautéed smoked trevally, bacon, vegetables and fresh bread.

Spring Bay mussels, tossed with white wine, cream, lemon, chives and linguine.

Beetroot, spring onion and goats cheese tart with a salad of crisp cos leaves, cucumber and sunflower greens with balsamic and olive oil.

Pan fried tiger prawns, with zucchini, lemon, chilli, basil and preserved lemon puree, with fennel and lemon salt.

Crispy spiced calamari, with a haloumi, wild roquette, mint, tomato, crisp faro and roasted almond salad, with lemon vinaigrette.

Char grilled fish of the day with crushed pinkeye potato, beans and avocado with citrus dressing and chimichurri sauce.

Chicken Breast, with roast herb potatoes, beans, broccolini and béarnaise sauce.

Longford steak, with roast herb potatoes, beans, broccolini and béarnaise sauce.

Char grilled Blue Eye or salmon, marinated in mirin, sake and soy, with steamed jasmine rice, Asian greens and ginger and spring onion sauce.

Asparagus, lemon, parmesan and herb risotto.

Pacific oysters, mojito granita, mirin and soy, Mures style.
Chilli pickled Tasmanian octopus.
Crystal Bay prawns with aioli.
Mures Tasmanian oak smoked salmon.
Deep fried panko crumbed tiger prawns, fish, squid
and spiced kingfish, with tartare sauce and lemon.

Today’s fresh fish, crumbed, beer battered, grilled or pan fried, with chips, tartare sauce and lemon, with a salad of wild rocket, sunflower greens and parmesan, with balsamic and olive oil.